Zesty Mashed Potatoes

Mature potatoes large russets or Idahos, mealy and dry-fleshed, are ideal for mashing. Bake or boil them, mash them while hot, and season, allowing a little “heat” from the green chilies. I sometimes imitate ash-baked flavor by adding a sprinkle of smoked salt rather than using all sea salt. This is a good place to introduce Ginger Ghee or flavored butters.

1. Cut the warm baked potatoes and scoop out the pulp, or peel the skins from boiled or steamed potatoes. Mash with a potato masher or force through a food mill or potato ricer. Add the remaining ingredients and whisk with a fork until creamy and blended. Serve immediately or keep warm in a double boiler.